Low-Carb Portobello and Sausage Breakfast Muffins

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These tasty low-carb breakfast muffins are the perfect make-ahead meal for those busy mornings when you don’t have 5 minutes to spare.

Just whip up a quick batch or two to freeze over the weekend and you’ll have a hearty, satisfying breakfast that you can just grab, defrost,
and go!

Low-Carb Portobello and Sausage Breakfast Muffins

Prep Time 40 minutes
Total Time 40 minutes

Ingredients
  

  • 12 oz. spicy pork sausage
  • 12 whole eggs
  • 4 oz. baby Portobello mushrooms cleaned and cut into small pieces
  • 3 green onions thinly sliced, green portion only
  • 8 oz. four cheese Mexican blend finely shredded
  • 2 t. salt
  • 1 t. black pepper
  • Special equipment: two 12-cup muffin tins

Instructions
 

  • 1.Preheat oven to 350˚
  • 2.Crumble sausage with your hands into bite-sized pieces into a large skillet. Over medium- high heat, cook the sausage until it is no longer pink. Remove from heat and carefully drain excess fat.
  • 3.Crack eggs into a large glass bowl and beat thoroughly with a fork. Add cooked sausage, Portobello mushrooms, green onion, ½ cheese blend, salt and pepper. Vigorously stir with a fork to blend all ingredients.
  • 4.Spray both muffin tins thoroughly with non-stick cooking spray and scoop ¼ cup of egg mixture into each container. (You should have enough for approximately 16 muffins)
  • 5.When finished, top each cup with equal amounts of the remaining Mexican-blend cheese.
  • 6.Place in oven and bake for 20–25 minutes. Remove from oven and cool slightly before removing from pan. Serve immediately or place in freezer-safe container to freeze for later use.
  • 7.Yields 16 medium-sized muffins.
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